Ingredients: 

Cupcake:

• 220 gm flour
• 1 tsp baking powder
• ½ tsp baking soda
• 120 gm brown sugar 
• 1 tsp vanilla extract
• 100 gm vegan butter (melted)
• 150 ml plant based milk
• 1 mashed banana
• 100 gm vegan white chocolate (finely chopped)
• 100 gm fresh strawberries (chopped)

Buttercream cheese frosting:

• 200 gm vegan cream cheese
• 120 gm vegan butter (softened)
• 420 gm powdered sugar (sifted)
• 1 tsp vanilla extract
• ½ - 3 tsp Rawnice Pink Pitaya Powder*

*The amount of pitaya powder depends on how strong color you want to get. We’ve added less than a teaspoon to our frosting.

Directions:

1. Preheat the oven to 190°C and prepare the muffin pan.
2. In a bowl, combine flour, sugar, baking powder and baking soda.
3. Add melted butter, mashed banana, vanilla extract and milk. Mix until combined (do not over mix).
4. Add chopped chocolate and strawberries, and mix.
5. Fill the muffin pan with the batter. Bake for around 25 minutes or until done.
6. Remove cupcakes from the oven and let them cool down.
7. Prepare the frosting. In a bowl, place cream cheese, butter and vanilla. Mix until fully incorporated. Add the powdered sugar and mix on low speed until well combined. Then switch to high speed and mix. Add the pink pitaya powder and mix until fully incorporated.
8. Decorate cupcakes with pretty pink frosting and enjoy!

Recipe creator:   

@anna_breakfastideas